There’s just something about a simple vanilla pound cake
no icing, no layering or stacking of fussy cakes
just grab a slice and go!
A one bowl mix and about an hour is all you need!
finely textured pound cake is perfect served all by itself
however this recipe bakes up into cupcakes, layers and sheets too!
Or turn it into a decadent dessert like I did with my Mango Loaf Recipe
serve it with fresh fruit and whipped cream!
Notes for Success
Using vanilla flavored plant milk is a good cheap way to boost the vanilla flavor in your bakes!
Any plant milk will work but I prefer soy milk in all my recipes
This recipe is slightly too much batter for one standard loaf pan (9″ x 5″) so I baked 4 cupcakes from the additional batter.
Alternatively you fit all the batter by using a larger loaf pan ( 10″ x 6″) instead, although you may not get the high dome as I have here
For a Lemon Variation:
Use lemon juice in place of the vinegar, add 1Tbs lemon zest and 1 tsp pure lemon extract in addition to or instead of the vanilla
Some people have a hard time finding cake flour while others have reported having bad results when they use it!
Read my article here about USING CAKE FLOUR IN YOUR RECIPES
If using All Purpose Flour remove 3 tablespoons (25g) from the total measure
Vanilla Pound Cake
Ingredients
- 1½ cup Vanilla Plant Milk 355ml
- 1 Tbs Vinegar 15ml
- ⅔ cup Vegetable Oil 160ml
- 1½ cups Granulated Sugar 300g
- 3 cups Cake Flour 360g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract 5ml
Instructions
- Preheat the oven to 350℉ & grease a standard loaf pan *see note above
- In a large mixing bowl combine the plant milk, vinegar, extract, salt, oil & sugar. Whisk to combine
- Sift the flour with the baking soda directly into the bowl with the wet ingredients & whisk to a smooth batter
- Bake for 18 minutes at 350℉ then turn the oven down to 325℉ for another 18 minutes then I like to turn the oven down to 300℉ to bake the rest of the way approximately 10 to 15 minutes longer or when a toothpick inserted comes out with moist crumbs not raw batter
Notes
I been a fan from the beginning love all your recipes is your ebook recipes from the beginning still available
Hi Pete thank you so much, yes it is! You can do a search for “Modern Vegan Baking- Gretchen Price” & see all the buying options
What a great cake! As soon as I saw this recipe posted I knew I had to make it. I remember making pound cake before I went vegan and I somehow remember lots of butter being used? I was wondering how this one would be after baking? This cake was the perfect texture. Better than I remember actually. I wonder when I make these recipes why I ever thought I needed eggs and butter? I made about 6 mini cupcakes with it because I read the comment about extra batter and they came out great too. Gretchen, I am thinking I can even bake this in a 9×13? Do you think that would work? I think in the summer it would be great to layer with berries and coconut whipping cream.
Hi Laurie! Thank you for the comment it really helps others decide if a recipe is worth making!
Yes to ANY size pan you like! I have already made round layers with it!
Hi Gretchen, can I use olive oil instead of other vegetable oils? Thanks
yes you can~ Although olive oil is a much “heavier” oil than vegetable oil so be aware it may result in a darker color after baking as well as a slightly heavier texture overall. Additionally olive oil has a distinct taste (some say grassy) whereas neutral vegetable oils have no taste at all.
If I were using olive oil would probably decrease the total oil in this recipe to about 8 or 9 Tablespoons (versus the approximate 10 or so listed in 2/3 cup) and increase the plant milk by those same 2 Tbs
Thanks for the reply! I went ahead and made it using half rapeseed and half olive oil – I didn’t decrease the amount of overall oil because I made the cake as soon as I commented lol. I also accidentally forgot to omit the 25g of all purpose flour and put in the full amount. The cake took an additional 10 mins at the lowest temp to finish cooking and ended up with a caramelised crunchy-ish exterior and a nice, moist interior without a strong taste of olive oil. Instead of making four cupcakes, I put about 6 -7 tablespoons of the batter into a mug and microwaved it for 1 min 30 seconds for a mug cake, which was nice. Would you be able to tell me in grams how much batter to spare for the four cupcakes worth so I don’t have to guess?
I’m making the lemon flavoured one today 🙂
Hi Kaitlyn sorry for the late reply I did not get a notification that you commented. It sounds like you made some very good changes that worked out well! If your batter did not rise up & above the pan then you also took out a perfect amount of batter too! (but perhaps just a tad bit more would have eliminated that extra bake time) I always just use the rule of thumb that if you fill the batter to 3/4 full no matter what size pan you are using you will have a perfect result!